Riboflavin

Question 1

What are some sources of Riboflavin (B2)?

Answer 1

Dairy products, eggs, green leafy vegetables, lean meats, legumes and nuts.

Question 2

What area of the GI tracts Riboflavin is absorbed?

Answer 2

Riboflavin is absorbed in the proximal small intestines via a saturable Na-dependent carrier mechanism, and its extent of absorption is dependent on dose.

Question 3

What factors can increase and decrease absorption of Riboflavin (B2)?

Answer 3

The presence of food and bile salts can increase B2 absorption while divalent metals like Cu, Zn, Fe, Mn, and alcohol ingestion can decrease B2 absorption.

Question 4

What are the biochemical function of B2?

Answer 4

Riboflavin is the precursors for the coenzyme derivatives flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), which are electron transport intermediaries for oxidation-reduction reaction. In addition, B2 also has antioxidant activity because the coenzyme FAD is required for the enzyme glutathione reductase, a pivotal enzyme protecting against lipid peroxidation.

Question 5

What micronutrient pathways requires B2?

Answer 5

1. The conversion of B6 to it’s active form (FMN).
2. The synthesis of the active form of folate.
3. The catabolism of choline.

Question 6

Which populations are high risk for B2(riboflavin) deficiency?

Answer 6

People with thyroid dysfunction, alcoholism, and chronic malabsorption. NB: people who are on a diet low in dairy products or animal protein can be predispose to B2 deficiency.